In a Cajun Kitchen: Authentic Cajun Recipes and Stories from a Family Farm on the Bayou

by Bruce Turner and Terri Pischoff Wuerthner

When most people think of Cajun cooking, they think of blackened redfish or, maybe, gumbo. When Terri Pischoff Wuerthner thinks of Cajun cooking, she thinks about Great-Grandfather Theodore's picnics... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0312343051
• ISBN13: 9780312343057
• Release Date: August 2006
• Publisher: St. Martin's Press
• Length: 280 Pages
• Weight: 0.70 lbs.
• Dimensions: 1.1" x 7.9" x 9.4"

Customer Reviews

my husbands favorite cookbook!

I bought this book for my husband; who grew up in Louisiana. He has not been able to put this book down. He has to have about 15 cajun cookbooks if I have to guess. He is very particular in the ones he orders. He says that this is his favorite one! He loves the lagniappe on every recipe. I did not know what that meant but apparently a lagniappe is a tip to help you out for each recipe. He reads the stories in the book & can not tell me enough how many recipes he can not wait to cook(if he'll ever put it down I guess we will enjoy the food). Thanks to author who can hold this man's attention. Hats off!

It's the Real Thing

by Peggy Fallon, author Ice Cream and Frozen Desserts DK Publishing, 2007 This book travels between my nightstand--where I enjoy Terri's thoughtfully written prose and stories of her colorful family--to my kitchen, where I revel in her detailed recipes for fried chicken, grits, and gumbo. Lots of good food here, and I recommend this book to anyone interested in authentic Cajun cuisine.

True Cajun Style

Real Cajun style cooking! It has great recipes along with great stories behind the recipes. A must have for the Cajun Style lovers.

Cajun Like I Grew Up Eating

The opening wording on the flyleaf of this book expresses a couple of points better than I can. 'When most people think of Cajun cooking, they thing of blackened redfish (or blackened nearly anything else) or, maybe, gumbo.' No, blackened meats and a bunch of other dishes are the creation of New Orleans chefs preparing foods for the tourists. Note, I'm not saying that I don't like these dishes, they just aren't the kinds of foods that I grew up with in the swamps of South Louisiana. This book talks about the kinds of things we really ate. We had things like etouffee, shrimp boil, jambalaya. Just like she says. But then I do find a few points with which I disagree. For instance on page 225 she says that they usually use quick grits, which cook in just a few minutes, rather than stone-ground or old-fashioned grits, which take up to an hour to cook. The stone-ground are delicious, but very difficult to find outside of the South. Terrible, terrible, sacrilege. Go on the web and you can find lots of places that sell 'real' grits. Just substitute them for her recipies that use grits. Incidentally I highly recommend her Baked Spicy Cheese Grits, page 223. Her recipie is a bit different than mine, I put in a bit of spicy sausage. She puts in eggs. You might also want to try varying the types of cheese you use: blue cheese is good, so is Velveeta. Try this at a pot luck, you'll be surprised at the result. Try some of her Gumbos. Try a lot of her recipies, you'll be glad you did.

In a Cajun kitchen

Recipes are easy to follow and use ingredients easily found stocked in everyday grocery stores and personal kitchens. An added bonus was the personal angle of the stories about the originators of the recipes. There is gentle humor and good advice on almost every page. Best of all, the several recipes I tried not only looked good, but tasted wonderful. This book is NOT about burning your taste buds with "hot and spicy" but enjoying flavor bursting tastes. The book is everything I hoped for in a Cajun cookbook. I agree with the book reviewers!